Press in a ungreased 9 x 13 inch pan and bake for 15 minutes. Then mix in a one
quart sauce pan drained raspberries, orange juice, and corn starch.

Heat to boiling stirring constantly. Boil and stir one more minute then cool 10
minutes. Sprinkle over crust the chocolate chips and spoon raspberry mixture
over the chocolate chips; spread carefully. Bake about 20 minutes or until the
raspberry mixture is set. Refrigerate until chocolate is firm.